This summer, have a dessert on-hand, ready to bake, and ready to pair with just about any seasonal fruit that is beginning to pop up at the markets. This traditional all-butter shortcake is the traditional accompaniment to fresh strawberries and cream. However, we’re pairing it with some rhubarb cooked with brown sugar, and then folded into some whipped cream (called a ‘fool’), as we bought an abundance of rhubarb from ‘Nauman’s Raspberries and More’ last Thursday at the St. Jacobs Farmers’ Market.
It’s better (and quicker!) than a boxed Bisquick, as it takes less than 10 minutes to put together.
When you are bringing the dough together, be sure to do it quickly, and not to over mix or work the dough too much. By gently bringing it together you will get very tender, flaky dough. Cut the dough into circles or triangles and then freeze right away if you are not going to bake them straight away. Then bake from frozen, increasing the baking time by about 10 minutes.
In a large bowl whisk together flour, sugar, baking powder and salt;
Grate in butter to flour mixture;
Stir together milk and cream;
Use a wooden spoon to mix in milk and cream until dough comes together;
Turn out dough onto a floured surface and form a rectangle; cut into 8 triangles, or use a cutter for circles;
Transfer to parchment lined baking sheet and chill for 20 minutes;
Pre-heat oven to 400°F;
Brush tops with cream and dust with icing sugar. Bake for about 15 minutes or until golden brown.
In a small saucepot, cook rhubarb and sugar until rhubarb is broken down and thickened; cool completely;
Gently fold in rhubarb to whipped cream and serve with shortcakes that have been sliced in half.
- 2 cups all-purpose flour
- 4 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup unsalted butter, chilled
- 1/2 cup cold milk
- 3/4 cup 35% cream plus a little extra for brushing cakes
- Icing sugar for dusting
- 2 cups chopped rhubarb
- 1/2 cup brown sugar
- 1 cup 35% cream, whipped to soft peaks